Jacques Pépin's "Les Oeufs Jeannette" (Eggs Jeannette)
About the Recipe From “The Apprentice: My Life in the Kitchen” by Jacques Pepin (with the author’s permission) When we were kids, eggs were a staple on our
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Cooking tools:
- Nonstick skillet
- Saucepan
- Stove
- Serving platter
- Mixing bowl
- Fork
- Whisk
- Spoon
- Chef's knife
- Measuring spoon
Ingredients
- 6 jumbo eggs (preferably organic)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped fresh parsley
- 2 to 3 tablespoons whole milk
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (preferably peanut oil)
- 2-3 tablespoons leftover egg stuffing (from above)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- 2-3 tablespoons water
- Dash of salt and freshly ground pepper
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